Preheat the oven to 350 and lightly spray a 10-inch spring form pan, then line the bottom with parchment and spray it again.

In a microwave safe bowl, carefully melt the chocolate, stirring it every 20 seconds or so until it’s smooth, then add in the butter and stir it together until the butter has melted and it’s a smooth mixture again.

In a medium bowl, and with your hand-mixer ready, beat together the 2 whole eggs, 4 egg yolks and the 75 g of berry sugar until the mixture is fluffy, then gently add in the chocolate mixture, the Cointreau and the orange zest.

In a separate bowl (I used my Kitchen-Aid), beat the egg whites until frothy, then add in the 100 g of berry sugar and continue to beat until the whites hold their shape, but aren’t too stiff.  Add a spoonful of this to the chocolate mixture and give it a stir and then fold the rest of the egg whites into the chocolate mixture.

Pour the batter into the prepared spring form pan and bake for 30 minutes until the cake has risen, is most likely cracked, and the center doesn’t jiggle.  Cool the cake in it’s pan on a rack, the center will fall as it cools.

When you are ready to serve it, carefully run a knife around the edge of the pan and remove the edge of the spring form.  I was also able to carefully remove the bottom and put the cake on a serving platter.  Whip the cream until it’s soft then add the vanilla (and Cointreau if using) – also add a bit of cocoa if you’d like.  Fill the crater of the cake with the whipped cream, easing it out towards the edges so there’s a lovely looking mound in the middle and then decorate as desired.  Enjoy!